Tip: Serve the lasagne with a light salad and a refreshing lemon dressing.

Equipment

Oven dish

Instructions

Grease the oven dish with olive oil.

Boil the Quinoa according to the instructions on the back of the packaging and cover the bottom of the oven dish with the Quinoa.

Fry the chopped onion in olive oil in a large saucepan over a medium heat for about 5 minutes.

Add the mushrooms and fry them for about 5 minutes, until the liquid from the mushrooms has evaporated completely.

Now add the garlic and the pasta sauce. Warm the sauce through and then remove it from the heat.

Mix the cottage cheese and the egg together in a bowl. Stir in the Parmesan cheese, the basil and the oregano.

Spoon about 1/3 of the pasta sauce over the Quinoa. Cover the Quinoa and the pasta sauce with a layer of courgette. Cover the courgette with the cottage cheese mixture. Now cover the cottage cheese mixture with half of the remaining sauce and the spinach. Finally, cover the spinach with the remaining sauce and finish the lasagne off with the mozzarella and a sprinkling of Parmesan cheese.

Bake the lasagne for a good 30-40 minutes in a pre-heated oven at 180 degrees C, until the lasagne is hot and the cheese has melted and turned golden. Leave the lasagne to rest for about 10 minutes outside the oven before serving.

Preparing Paul's Quinoa

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